Dish

Nasu dengaku

Miso-glazed Eggplant

Nasu dengaku is made by slicing eggplant in half and grilling it until it is tender and slightly charred. The miso glaze is made by mixing together miso paste, sugar, mirin, and sake. The glaze is then spread over the eggplant and broiled until it is caramelized and crispy. The result is a sweet and savory dish with a crispy exterior and a soft and creamy interior.

Asian cuisine› East Asian cuisine› Japanese cuisine

Side Dish

Origins and history

Nasu dengaku has been a popular dish in Japan for centuries and is often served at festivals and special occasions. It is said to have originated in the Edo period (1603-1868) and was originally made with tofu instead of eggplant. The dish became popular in the 18th century when miso paste became more widely available.

Dietary considerations

Suitable diet types: Vegetarian, Vegan (by using a vegan miso paste), Gluten-free. Allergens: None. Suggestions: Omit nuts in the garnish to make it nut-free.

Variations

Some popular variations of nasu dengaku include using different types of miso paste or adding other ingredients to the glaze such as ginger or garlic. Some recipes also call for topping the dish with sesame seeds or chopped scallions.

Presentation and garnishing

To make the dish even more flavorful, try marinating the eggplant in soy sauce or sake before grilling. You can also experiment with different types of miso paste to find your favorite flavor combination. When serving, garnish with chopped scallions, sesame seeds, or chopped nuts.

Tips & Tricks

None.

Side-dishes

Nasu dengaku is often served as a side dish or appetizer and pairs well with other Japanese dishes such as sushi or tempura. It can also be served as a main dish with rice and a side of vegetables.